Kylie Millar's roasted pumpkin, spinach and ricotta caramelle pasta

Take dinner to the next level with this warming pasta dish. Packed with pumpkin, ricotta and fresh sage, you can't go wrong.

4

30m

1h

Ingredients

  • 1/4 Jap pumpkin, skin on, seeds in
  • Olive oil, to serve
  • Salt, to serve
  • Pepper, to serve
  • 250g pkt frozen spinach, thawed, excess liquid squeezed out
  • 200g ricotta
  • 1 egg, whisked
  • 250g pkt fresh lasagne sheets
  • 150g butter
  • Small handful of sage leaves
  • 1/2 lemon

Method

STEP 1

Heat oven to 180°C. Place pumpkin in a roasting pan. Drizzle with oil and sprinkle with salt. Bake for 40-45 mins or until tender.

STEP 2

Use a spoon to scoop out seeds, then remove the skin (it will pull off easily). Place in a heatproof bowl or jug and mash until it resembles mash potato. Season with salt and pepper. In a separate bowl, combine the spinach and ricotta. Season with salt and pepper.

STEP 3

Place the lasagne sheets on a clean work surface and cover with a damp tea towel to prevent them drying out. Cut each lasagne sheet into thirds. Place a small spoon of each of the mixtures on each pasta piece, brush with a little of the egg, and roll up to form bon bon shapes.

STEP 4

Bring a large saucepan of water to a gentle simmer. Season with a generous pinch of salt. Heat a frying pan over medium heat. Add the butter in a pan until it starts to foam, turn down the heat and cook until the butter starts to smell nutty. Add in a few sage leaves and cook until crispy.

STEP 5

When the water is simmering, add the pasta to the saucepan and cook for 5-7 mins or until pasta is al dente. Gently lift out of water and add to the butter mixture in the frying pan. Swirl pasta in butter sage mixture to emulsify the water and butter. Season with a little squeeze of lemon. 

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.